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Abstract

Some Properties of Lactic Acid Bacteria Isolated from Natural Sources †

by
Ilya Andreevich Nikishin
1,
Anna Andreevna Chepurina
1,*,
Angelina Romanovna Morkel
1,
Anton Aleksandrovich Sychev
2,
Nikita Sergeevich Lyakhovchenko
3,
Kseniya Aleksandrovna Sova
4 and
Inna Petrovna Solyanikova
5
1
Department of Biotechnology and Microbiology, Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, 308015 Belgorod, Russia
2
Department of Biology, Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, 308015 Belgorod, Russia
3
Department of Biochemistry, Medical Institute, Belgorod State National Research University, 308015 Belgorod, Russia
4
Department of Information and Robotic Systems, Institute of Engineering and Digital Technologies, Belgorod State National Research University, 308015 Belgorod, Russia
5
Regional Microbiological Center, Belgorod State National Research University, 308015 Belgorod, Russia
*
Author to whom correspondence should be addressed.
†
Presented at the 3rd International Electronic Conference on Processes—Green and Sustainable Process Engineering and Process Systems Engineering (ECP 2024), 29–31 May 2024; Available online: https://sciforum.net/event/ECP2024.
Proceedings 2024, 105(1), 45; https://doi.org/10.3390/proceedings2024105045
Published: 28 May 2024
(This article belongs to the Proceedings of The 3rd International Electronic Conference on Processes—Green and Sustainable Process Engineering and Process Systems Engineering)
Versions Notes

Cheeses are a group of fermented dairy products manufactured worldwide. The fermentation process is carried out by lactic acid bacteria, which may function as starter cultures or as an additional microflora affecting the ripening process of cheese. Cheese production is a complex process influenced by various factors, such as the sodium chloride content. This is an important indicator in the technical process for producing different types of cheese.
The aim of this research was to isolate lactic acid bacteria (LAB) from natural sources and home-made fermented milk products from the Belgorod Region, Russia, and to investigate their individual characteristics.
During the course of the research, ten strains of LAB were isolated. All of the isolated strains could grow in the presence of 5% NaCl. Some isolates could tolerate concentrations of NaCl as high as 6% or more. The ability of the LAB to produce lactic acid and aromas is a crucial factor in the production of the final product. For this reason, the titratable acidity (°T) was determined for each strain, as well as the ability of certain strains to form gas-like compounds on a sodium citrate medium. Based on the evaluation of culture characteristics, morphological features, biochemical properties and a 16S rRNA sequence analysis, the isolated bacteria were identified as representatives of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris.
The isolated strains of LAB have great potential as starter cultures for the production of cheese. Further research could investigate the features of their enzymatic activity in order to create an optimal microbial composition for starter cultures.

Author Contributions

Conceptualization, N.S.L. and I.A.N.; methodology, I.A.N., A.A.C. and A.A.S.; investigation, I.A.N., A.A.C., A.A.S., N.S.L., A.R.M. and K.A.S.; formal analysis, A.R.M., N.S.L. and I.P.S.; writing—original draft preparation, N.S.L. and A.A.C.; writing—review and editing, I.P.S. and N.S.L.; supervision, I.P.S.; project administration, N.S.L. and funding acquisition, I.P.S. All authors have read and agreed to the published version of the manuscript.

Funding

The work was supported by grant № 075-15-2024-174 (project no. 20180177).

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Data are contained within the abstract.

Conflicts of Interest

The authors declare no conflicts of interest.
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

MDPI and ACS Style

Nikishin, I.A.; Chepurina, A.A.; Morkel, A.R.; Sychev, A.A.; Lyakhovchenko, N.S.; Sova, K.A.; Solyanikova, I.P. Some Properties of Lactic Acid Bacteria Isolated from Natural Sources. Proceedings 2024, 105, 45. https://doi.org/10.3390/proceedings2024105045

AMA Style

Nikishin IA, Chepurina AA, Morkel AR, Sychev AA, Lyakhovchenko NS, Sova KA, Solyanikova IP. Some Properties of Lactic Acid Bacteria Isolated from Natural Sources. Proceedings. 2024; 105(1):45. https://doi.org/10.3390/proceedings2024105045

Chicago/Turabian Style

Nikishin, Ilya Andreevich, Anna Andreevna Chepurina, Angelina Romanovna Morkel, Anton Aleksandrovich Sychev, Nikita Sergeevich Lyakhovchenko, Kseniya Aleksandrovna Sova, and Inna Petrovna Solyanikova. 2024. "Some Properties of Lactic Acid Bacteria Isolated from Natural Sources" Proceedings 105, no. 1: 45. https://doi.org/10.3390/proceedings2024105045

APA Style

Nikishin, I. A., Chepurina, A. A., Morkel, A. R., Sychev, A. A., Lyakhovchenko, N. S., Sova, K. A., & Solyanikova, I. P. (2024). Some Properties of Lactic Acid Bacteria Isolated from Natural Sources. Proceedings, 105(1), 45. https://doi.org/10.3390/proceedings2024105045

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